All About Grains

Let's talk about grains! Learn what are creditable and non-creditable grains in the CACFP, how to identify whole grain-rich  and how to calculate grain ounce equivalents in recipes and pre-packaged grain products to meet CACFP grain requirements for the age(s) you are serving. ~ CEU Coming Soon, Beginner

1. Differentiate between creditable and non-creditable grains in the CACFP.
2. Learn the six methods for identifying whole grain-rich.
3. Calculate grain ounce equivalents to know how much to serve.

Presented by:

Melinda Nguyen, MS,RDN, LD, Nutrition Education Specialist, National CACFP Association

Isabel Ramos-Lebron, MS, RDN, LD, Senior Nutrition Education Specialist, National CACFP Association

 

CACFP Meal Pattern Training

Are you just starting out with the CACFP? Start your week off with a deep dive into the core fundamentals of the food program. Learn about the meal patterns and the five meal components served in the CACFP, as well as tips and strategies for implementation in your operations. ~ CEU Specialty Coming Soon

1. Review the CACFP meal pattern requirements.
2. Learn about updates and revisions to the meal pattern.
3. Get resources to implement the updated meal pattern.

Presented by: Institute of Child Nutrition

 

Compliance with Confidence: Monitoring and Oversight for Family Day Care Homes

As a sponsor, director, monitor or field staff for family day care homes, you know efficient monitoring and oversight are essential to CACFP success. Learn how to conduct reviews that meet program requirements while also supporting and uplifting providers. Strengthen your oversight approach and build confidence in maintaining compliance. ~ CEU Specialty Coming Soon, Beginner

1. Identify CACFP monitoring requirements for Family Day Care Homes.
2. Explore why oversight matters and how it impacts your program.
3. Learn techniques to provide constructive technical assistance at reviews.

Presented by:

Kate Abernathy, MS, RDN, LDN, CMP, CCNP, Chief Executive Officer, Providers Choice

Michelle Buchanan, RBA, CMP,CCNP, Family Day Care Food Program Director, Community Action of Southeastern WV

Denise Andrews, CMP, CCNP, CEO & Director, For the Children

 

Creating Equity: Integrating Indigenous Foods

Wishing to enhance your nutritional awareness, promote cultural integration and foster community engagement by integrating Indigenous foods into the child nutrition experience? Learn how to develop strategic approaches to create six-week menus that include Indigenous foods, establish local partnerships, provide family service opportunities for learning about healthy foods and plan activities with Indigenous populations in mind. ~ CEU Specialty Coming Soon

1. Gain awareness of Indigenous seasonal harvesting, gathering, processing, preserving and licensing requirements.
2. See how you can create strategic, responsive strategies for cultural food awareness.
3. Develop an action plan for a year of Indigenous meals and family activities.

 

Head Start & CACFP: Compliance, Special Diets, and Feeding Solutions

Designed for Head Start leaders, food service managers and early childhood specialists working within CACFP, this academy offers practical guidance, case studies and compliance strategies. Go beyond theory with real-world tools to strengthen food service operations, support diverse nutritional needs and maintain program integrity across Head Start settings. ~ Beginner

1. Identify how programs are addressing unique dietary needs.
2. Understand Early Head Start and CACFP requirements.
3. Learn to strengthen compliance with clear CAPs, staff training, and support.

Presented by:

Rhonda Kobylecky, CMP, CCNP, Director of Food Services, Acelero Learning

Evelyn Williams, Director of Food Services, Acelero Learning

Erica Morgan, RD, Health and Nutrition Coordinator, Acelero Learning

 

Menu Planning for the CACFP

Develop meal planning techniques that can be used to serve healthy and appealing meals and snacks that meet CACFP and preschool meal pattern requirements. Learn how to accommodate food allergies, incorporate multi-cultural recipes and locally-sourced foods, develop strategies for creating custom menus and go home with menus you can use immediately or as inspiration. ~ Beginner

1. Learn how to accommodate food allergies, and incorporate multicultural recipes and local foods.
2. Develop strategies for creating custom menus.
3. Take home sample menus to use or for inspiration.

Presented by:

Heather Burkhead-Goins, MEd, Education and Training Specialist, Institute of Child Nutrition

Liz Dixon, MS, Education and Training Specialist lll, Institute of Child Nutrition

 

Show Me the Money: Getting Through the Budget Approvals Process

Join us for a 101-level overview of the generally accepted source documentation to support allowable costs for CACFP operations. Training will include group activities, discussion on proposed program costs that are often questioned and tools to assist with avoiding common budget submission mistakes. ~ CEU Specialty Coming Soon, Beginner

1. Learn best practices for determining if proposed program costs are necessary, reasonable and allowable.
2. Discover the impact the management plan has on the budget.
3. Get tools and resources to assist with the budget approvals process.

Presented by: Cherese Myree, CFE, Vice President, MH Miles Company, CPA, PC

 

Succession Planning & Organizational Viability Roundtable

Are you looking to find a way to share your institutional knowledge and create a pathway for the success of the organization once you retire or move on? If you’ve been managing operations for a considerable amount of time and want to learn how to exit or grow into a new role while protecting the food program and those you serve, learn about strategies you can use while contributing to the conversation. ~ CEU Specialty Coming Soon, Intermediate

1. Understand the challenges to succession planning.
2. Explore paths to planning and promoting from within.
3. Recognize the importance of establishing organizational viability.

Presented by:

Alix Pasillas, CMP, CCNP, Executive Director, Food for Kids

Beth Carlton, CMP, CCNP, Executive Director, Child Care Links

Deborah Gillison-Wilson, CMP, CCNP, Executive Director, Georgia Nutritional Services